Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or set aside a silicone baking sheet.

In a large mixing bowl or stand mixer, combine all your ingredients and mix until fully combined.

Using your hands, form cookie dough into small golf-sized balls.

Place on the lined cookie sheet or baking sheet.

Use the palm of your hands and press lightly- Do not press into an entire cookie shape so they remain quite thick.

Bake for 10-12 minutes, until the edges become just cooked.

Remove from the oven and allow to cool on the sheet for 20 minutes, before transferring to a wire rack to cool completely.

Recipe Notes * For the vegan/egg-free version, swap the egg for 3-4 tablespoons of ground chia seed- Start with 3 tablespoons and increase to 4 if too thin.

Cookies can be kept in a sealed container for up to a week.

They taste fantastically refrigerated and last for 2 weeks.

They are also freezer friendly.